Pea Shoot and Bacon Soup
To make the soup for two, I used four shallots, two rashers of bacon, a packet of pea shoots, ham stock from the freezer and salt and pepper. I cooked the shallots and bacon, added the stock and seasoning and let it simmer for a while before adding the peashoots at the last minute.
I whizzed the lot up (this was very difficult as the peashoots were determined to escape) and it made this pleasuringly lurid soup. It was tasty, and I think I will cook it again as long as the peashoots are in the shop.
I kept some shoots and bacon aside as a garnish, but unfortunately it sunk as the soup was thinner in consistency than my soups usually end up!